Mix the dry ingredients in a bowl. In a separate bowl, whisk together the egg, milk, agave syrup and sunflower oil. Then pour into the dry ingredients and mix well. Heat a griddle pan until smoking hot. Grease lightly with oil. Ladle dessertspoonfuls of batter onto the hot griddle and cook for about a minute on each side (they’re ready to turn when the edges look cooked and bubbles appear on the surface). Serve immediately with fresh fruit.

Sago pudding

Dairy, egg and gluten free - suitable for nine months.

2 cups rice milk

1/3 cup sago

1 cup coconut milk

¼ cup agave syrup

1 tsp vanilla paste

1 teaspoon cornstarch (Maizena)

mixed with 1 tbsp water

cinnamon to taste

In a large bowl, cover the sago with one cup of the rice milk and soak overnight. When you’re ready to cook, transfer the mixture to a saucepan, add the other cup of rice milk and warm the mixture over medium heat. Wait until the pudding is boiling, then add the coconut milk, vanilla and agave. Cook for another 10 minutes, stirring continuously. Finally, add the cornstarch water mixture and salt, cooking and stirring for five more minutes. Cool well before serving with some cinnamon sprinkled over.

Egg free chocolate cupcakes

Egg and dairy free.

3½ cups flour

6 tbsp cocoa powder

2 tsp bicarbonate of soda

2 tsp baking powder

300g caster sugar

½ cup sunflower oil

1¼ cup water

2 tbsp white wine vinegar

1 tsp vanilla extract

Preheat the oven to 170°C. Sift all the dry ingredients together into a big bowl, then whisk in the liquid ingredients. Pour into a prepared muffin tin (lined with paper cups). Bake for 25 minutes and leave to cool before turning out of the tin. Your choice of icing will depend on the type of allergy you’re catering for. You can use a normal butter cream if your child is not allergic to diary or for a diary free option, make a chocolate ganache with dark chocolate and coconut cream.

Sweet potato teething biscuit

Preheat the oven to 180°C. Place all the ingredients together in a mixing bowl and stir until combined. If the mixture is too dry, you can add a little more water. Roll the dough out to about 1cm thickness and use cookie cutters to cut into fun shapes. Place on a lined baking sheet and bake for five minutes. Flip the biscuits and bake for another five minutes. Let cool on a wire rack before serving. Store in an airtight container for up to three months.

Chocolate lollipops

Dairy, gluten and egg free.

1½ cups 70 percent dark

chocolate (check that the brand you buy is dairy free)

¼ cup shelled pumpkin seeds, roughly chopped

¼ cup dried fruit, roughly chopped (soft apricots work quite well)

lolly sticks (available from baking shops)

Line a large baking tray with a sheet of parchment paper. Draw several circles on the paper with a pen or pencil, using a glass or small cup as a guide. Place a lolly stick in the centre of each circle with the end sticking out (like a lollipop). Melt the chocolate in a pot over boiling water. Pour into a plastic sandwich bag. Snip off one corner and use as a piping bag. “Draw” swirls on the circle guides on the parchment paper, making sure you have a good blob of chocolate on the end of the stick. Sprinkle the seeds and dried fruit onto the swirls. Refrigerate until set. Serve or store in an airtight container for about two weeks.

Cocopine soft serve

Dairy, gluten and egg free.

1 pineapple, core removed and cut into chunks

½ cup coconut cream

2 tbsp maple syrup or agave syrup

Place the pineapple chunks in a plastic bag or airtight container and freeze for at least 12 hours. When pineapple is frozen, remove from freezer and put into bowl of food processor or blender. Add the coconut cream and syrup and blend. You may need to scrape down the sides a few times, but don’t process too much as the mixture becomes watery. Serve immediately. You can freeze any leftover ice cream in an airtight container (but take out a ahead of time so it can soften).